This post is sponsored by Organic Girl. Thank you so much for supporting the brands that support me!
I’m really excited about this post today for a few reason; I get another excuse to eat my Vegan Jalapeno Ranch, I could eat taco salads every single day, especially when they have sweet potato in them, and these pepper greens from Organic Girl are the perfect taco salad greens!
They are a combination of baby mustard greens, arugula, spinach and a few other greens so they have a really nice bit that goes perfectly in a taco salad! And, now that the weather is cooling down a bite I don’t feel so guilty about turning the oven on to roast my sweet potatoes. Because in all honesty, I eat roasted sweet potatoes all summer long. For some reason I think of sweet potatoes as more of a fall ingredient, but that definitely doesn’t stop me. Just like I will most likely be eating this pesto all winter long.
I’ve eaten a lot of taco salads in my day and there are a few essentials you need to make a great one. Beans are always a must and although I’ve been eating a lot of pinto beans lately, black beans are always my favorite. I also like to add some bright colors, like tomato, red onion and jalapenos because food tastes better when it’s colorful!
A creamy avocado is pretty much a rule when making taco salad and I always try to make time to roast some sweet potatoes to throw in because it is so much better with them. And it wouldn’t be a taco salad without some crunchy chips sprinkled on top. But, one of the most important aspects of a great taco salad is the lettuce and these pepper greens really do the trick! They also pair really well with my creamy jalapeno ranch dressing 🙂
Vegan Jalapeno Ranch Dressing Recipe
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Sweet Potato Taco Salad with Pepper Greens & Jalapeno Cashew Ranch
Prep Time: 25 mins- Cook Time: 30 mins
- Total Time: 55 minutes
Yield: 4
Category: Salad, Gluten Free, Vegan
Print Recipe
Pin RecipeIngredients
- 1 large sweet potato, peeled and diced into bite size pieces (about 4 cups)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 (4 ounce) container Organic Girl Pepper Greens
- 1 (15 ounce) can black beans, drained and rinsed
- 1 avocado, diced
- 1/3 heaping cup diced red onion
- 1 large tomato, diced
- 1 jalapeno, sliced
- Cilantro, if desired
- Corn chips
- Vegan jalapeno ranch dressing, if desired (link to recipe above)
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Place diced sweet potato on a large cookie sheet and toss with olive oil and spices. Roast sweet potatoes until fork tender, about 30 minutes.
- Add lettuce, sweet potato, black beans, avocado, red onion, tomato, and jalapeno to a large bowl and mix. Top salad with desired amount of cilantro, corn chips and dressing.
Notes
You can also assemble taco salad bowls separately rather than mixing everything into a large bowl.
This looks amazing! Especially with that jalapeno ranch, Love this!
Mexican food wins again! Love this Izzy, and of course it’s even better because of the ranch and sweet potato! I just got big bag of fresh jalapeños from my CSA that I am so excited to nom on, and this would be a perfect recipe to use them in! Delicious!
Taco salads are one of my favorites, too…they’re just so flavorful! I love the twist with sweet potatoes, Izzy! So creative! And that ranch dressing is just calling my name! Gorgeous!
This is the perfect salad to go with your jalapeno ranch dressing! Such a pretty salad. Love all the gorgeous colors : )
★★★★★
This is one gorgeous salad, Izzy, and a big yes to black beans, sweet potatoes and avocado! That dressing is the perfect topper for this!
I love taco salads, this version looks absolutely delicious! I kind of wish I could dive right into that plate. That ranch dressing looks so fantastic too!
This is calling my name right now as I’ve currently spend the last 48 hours consuming everything fried under the sun, my stomach needs a break with something refreshing and gorgeous like this!
Oh my, this looks absolutely amazing! And I must try out your vegan jalapeno ranch dressing. I love having sweet potatoes with spicy Mexican food – such a great contrast. Thanks for the inspiration, Izzy!
Salads like this one are my favorite Izzy! So colorful and packed with my favorite things. I need that jalapeno ranch dressing in my life!!
this looks delicious Izzy! Dare I say it looks like “healthy nachos” (something I have been looking to find all my life)? I love the addition of sweet potatoes. I can not wait to try this!
Thank you, Jackie! Haha, healthy nachos is the dream!!
This taco salad sounds fantastic! I’ve never put sweet potatoes in a taco salad before, but that needs to change. That’s such a great idea!
I just love this salad, Izzy. I’d like a big bowl for lunch – the combination of beans, sweet potato and the crunchy nachos sounds great. Love the dressing too!